Vegan Home Cooks

A riff on the classic NY style pizza. Obviously with all the extra toppings, and a cheddar style "cheese", it's not in any way accurate, but it's what I happened to have on hand.

Dough & Sauce:

• Adam Ragusea's NY Style Pizza v2 [Content Warning: recipe is not fully vegan. It contains cow milk.]

"Cheese":

• Smoked cheddar style vegan grating block

Toppings:

• Red onion, mushroom, vegan sausage, fresh basil

Not traditional, but palatable and easy to make and eat 💪

Cornbread recipe https://myquietkitchen.com/vegan-oil-free-cornbread/

Soup is home made vegetable stock with some tomato, chopped zucchini, pozole/hominy, kidney beans, potato, jalapeño peppers and home made taco seasoning

I've recently rediscovered cabbage

Specifically eating it raw. Take a hard red cabbage and a hard white cabbage. Chop a good chunk of each and then finely chop it. Can still be quite chunky but the smaller the easier it is to eat

Put in a bowl and cover with generous amount of quality vinegar. I'm using some nice apple cider vinegar. Leave that for a few mins. Maybe add some salt as well.

From here you can do all sorts.

Last night I added air fried onions and vegan meat balls, generous dollop of runny tahini, splash of rapeseed oil, loads of sesame seeds, chilli sauce and a dash of vegan mayo. It was lovely.

I'm finding you can add all kinds of things and you get a really fulfilling chunky salad that is great on it's own, as part of a sandwich or whatever

All from scratch. Olive oil crust, seasoned sautéed veggies and a soy “chicken” brand that I chop up. All mixed in with a homemade gravy that I added some soy milk to. Delicious! I also make a variation using puff pastry in a muffin tin for pot pie “bites”.

I made this recipe from The Two Spoons Cookbook. I'm finally making recipes from the cookbooks I own lol. I didn't have aroboro rice so I just used brown rice and it turned out well!

Action shot:

I blended 1 cup apple sauce with some dates and 1 cup oatmeal, baking soda, pumpkin pie sice and let it sit until it thickend a bit and shaped into cookies. I pressed raisins into it and sprinkled brown sugar on top and baked

The market on these things is as infinite as jelly beans. Each style has a distinct feature that puts them in an entirely different meal prep category from the next. If I have to research all these countertop appliances, I'll be lead into thinking a $2k, everything-in-one, multi-tiered, programmable dutch oven with an air fry drawer and a Bluetooth notification should exist, but I only just want a quick cooker / steamer with simple, but somewhat custom basic controls. . If it could offer a clear-top lid and simmer options, it could be used to steam, nurse soup, and serve as a base for grains into the mix, which would be incredible, especially with a rack. That's my vision I imagine exists.

I'm seeing the 5-ply with copper/steel as the recommended quality design. The coveted design in my objectives is a zero-chance of hot spots or burn spots because the steel wool needed to scratch off carbon cakes will destroy the lining and ensure permanent burn zones and potentially metal contamination.

I'm especially interested to know about ideal material designs and surface lining ethics because I won't do "non-stick" plastics that overheat and crisp off into my meals; nor cheap, low-integrity poly/alloy finishes.

From a wholesome view, I would love to believe a countertop electric device with a ceramic coating like a dutch oven could be realistic because dutch ovens largely prevent hot spots, cook and steam perfectly, and they often wipe clean, but I hear the 5-ply steel design is better than the "red copper" concept of aluminum, copper, and ceramic.

I would love to know what's working and not working for others, and what's out there that makes the most sense at a good value.

coconut-based cream cheese and single soya cream with dairy-free white chocolate. :)

Got some friends together to help us roll some sushi. Here are some of the prettier attempts!

I had a failed attempt at canning sweet potato, so I had to use some up. I decided to use it as a base for baked beans. I also had some soaked-then-frozen kidney beans to which I added soaked chick peas, home canned tomato sauce, veg bullion, mustard powder and oregano.

Packed with brocc for lunch today!

Brown rice was made in the pressure cooker with tomato paste, home made taco seasoning, canned corn, canned beans, some other things I'm forgetting

Soup is home made veg stock and frozen broccoli blended with a stick blender with silken tofu and other seasonings

If vegan food is supposed to be expensive or bland, I'm definitely doing something wrong

I airfried some tortillas into chips and made smoky beans and vegetables. Topped with jar salsa and silken tofu mixed with lots of nooch, salt, pepper and lime juice.

The silken takes the place of a burrata. I forgot to take a picture after I put the black pepper on it oops.

Come Join Us!

Emma made an amazing farinata with polenta

Katy is back at it with some fajita bowls

Catmint made some yummi tacos

Pizza night at Train's house! (Dining car?)

Curtis made japanese style curry with added cauli

Bee got a magic soy milk and soup machine

Getty worked extremely hard getting their rooomates to make them tempeh fully from scratch

Meesh made some excellent tofu and bulgur with salad

I made some pasta with pesto bean sauce with broccoli

Bulba made incredible looking bulger and roots!